Berry Pie with Lattice Top Recipe



Fresh Summer Berry Tart with Red Currant Glaze

Ingredients
6 tbsp. unsalted butter
chocolate wafer cookies
1/4 c. honey
1 tbsp. honey
whole milk
vanilla bean
strip orange zest
large egg yolks
3 tbsp. sugar
2 tbsp. all-purpose flour
2 tbsp. cornstarch
1/4 c. Whipped cream
3/4 c. Red currants
2 1/2 c. blueberries
3/4 c. currant jelly
Directions
  1. Make the crust:Heat the oven to 350 degrees F. Melt 5 tablespoons of butter and toss with the crushed cookies and 1 tablespoon honey. Press into a 9- by 9- inch square tart pan. Bake until firm -- 12 to 15 minutes -- and cool completely.
  2. Make the filling:Fill a large bowl halfway with ice water and place a slightly smaller bowl on top. Set aside. Heat the milk, vanilla bean and seeds, and the orange zest in a large saucepan just to a boil. Remove from the heat and let steep for 20 minutes. Whisk the egg yolks, 1/4 cup honey, and sugar together in a large bowl until thick and pale yellow. Sift the flour and cornstarch over the egg mixture and whisk until smooth. Reheat the milk just to a boil, and whisk a few tablespoons at a time into the egg mixture. Transfer back to the saucepan and cook, whisking constantly, over medium heat until the mixture begins to bubble and thickens -- about 3 more minutes. Strain into the clean bowl of the ice bath. Dot with remaining 1 tablespoon of butter. Cover with plastic wrap directly onto the surface. Cool completely.
  3. Assemble the tart:Fold the whipped cream into the filling. Spread filling into the cookie shell and top with the currants and berries. Heat the jelly and 1 tablespoon water. Dab over the fruit. Chill for about 30 minutes.





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Fresh Summer Berry Tart with Red Currant Glaze
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Date: 12.12.2018, 12:42 / Views: 73162